Drinks with dish + Liquorland: How to Make the Classic and Gibson Martini
According to Henry Louis Mencken, the martini is "as perfect as the sonnet" and we tend to agree. Our Editor, Sarah Tuck, demonstrates how to make the classic martini, and its San Franciscan cousin - the Gibson martini.
Half fill a stirring glass with ice then add 70ml of gin and 15ml dry vermouth.
Stir to chill then strain into a cold martini glass.
Garnish with 1 to 3 olives to serve.
To make a Gibson martini, swap out the olives for silverskin cocktail onions.
Click here to see the full recipes.
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latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!